Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes. Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve. Serves 4. Bon Appetit May 1995 Per serving: 604 Calories (kcal); 57g Total Fat; (79% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 152 (73%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0.3mg||0 %|
|Sodium 39.8mg||1 %|
|Potassium 540.4mg||14 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 8.9g|
|Protein 4.2g||6 %|
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Calories per serving: 209
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